Roasted Butternut Squash with Cranberries & Feta
Tender roasted butternut squash with tart cranberries, creamy feta, crunchy pecans, maple syrup and fresh thyme.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Ingredients
3 lbs. butternut squash, peeled & diced into 1 inch cubes
1 Tbsp avocado oil or olive oil
¼ cup maple syrup, divided
¾ tsp salt
1 tsp cinnamon
¼ tsp black pepper
½ cup fresh cranberries
½ cup crumbled feta cheese
½ cup pecan halves, chopped
Handful of fresh thyme, plus more for serving
Instructions
1. Preheat oven to 425°F and line a baking pan with parchment paper.
2. Add squash, avocado oil, cinnamon, salt, black pepper and 1 tablespoon maple syrup to a large bowl. Toss to coat.
3. Arrange squash on the baking pan and roast for 25 minutes.
4. Add cranberries and roast 10-15 minutes more, until cranberries burst slightly and squash is tender.
5. Transfer squash and cranberries to a serving bowl.
6. Add feta, pecans and fresh thyme.
7. Drizzle with remaining 3 tablespoons maple syrup and toss.
8. Garnish with fresh thyme and serve immediately.
Notes
Use olive oil instead of avocado oil if desired.
Cut squash into even 1-inch cubes for consistent roasting.
Refrigerate leftovers promptly and use within 3-4 days.